Menus

Betony’s Modern American cuisine centers around innovative presentations of classic flavors. A two-course lunch prix fixe ($38) is offered Monday through Friday, and both a four-course prix fixe ($95) and seasonal tasting menu ($195) are available at dinner. Patrons who dine at the bar in the evening are welcome to order from the bar menu, the prix fixe or the tasting menu.

About

Betony, named after an herb in the mint family for its healing qualities, is a warm, inviting Modern American restaurant overseen by Executive Chef Bryce Shuman (formerly Executive Sous Chef of Eleven Madison Park) and General Manager Eamon Rockey (formerly of Eleven Madison Park, Atera, Aska). The restaurant, which is located a block off of Fifth Avenue, features soaring ceilings, contemporary photos of New York City street scenes, a vibrant 35-seat bar and lounge and 85-seat dining room.

Team

Betony Team

Bryce ShumanExecutive Chef

Bryce Shuman grew up in Chapel Hill, N.C. and was exposed to diverse food at a young age courtesy of his mom, a cultural anthropologist, who would bring the whole family along on field trips to places such as the jungles of Costa Rica and the Arctic. After cooking at a local N.C. restaurant where he would meet his future wife, Jenn, he moved to San Francisco to enroll at the California Culinary Academy during the day and work at Wolfgang Puck’s Postrio at night. Upon graduation, he joined the staff at Rubicon, where he was mentored by acclaimed chefs Stuart Brioza and his wife Nicole Krasinski (now of State Bird Provisions). Upon returning to the east coast he joined Daniel Humm’s team at Eleven Madison Park, where he worked for six years and was promoted to Executive Sous Chef, overseeing a staff of 40. Outside of Betony, Bryce’s hobbies include blues guitar and taking shots with his Polaroid Reporter SE.

Eamon RockeyGeneral Manager

Eamon Rockey grew up in Hattiesburg, Mississippi, the son of two professional chefs who sparked his passion for food and encouraged him to enter the kitchen. At age 14 he started working after school at Sakura, Hattiesburg’s only sushi restaurant at the time. He later attended the Culinary Institute of America in Hyde Park, where he pursued his Bachelor’s Degree and focused on the service side of the hospitality business. Upon graduation, Eamon moved to New York City, where for the past ten years he has worked his way up in dining rooms at acclaimed restaurants such as Gilt, Eleven Madison Park, Atera, and Aska. When not at Betony, Eamon enjoys cooking, collecting food and beverage-related books, exploring new restaurants, as well as biking and the performing arts.